The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bake 3 in m y new home and kitchen. Much improved!

Skibum's picture
Skibum

Bake 3 in m y new home and kitchen. Much improved!

My first bake was soft pull apart dinner rolls and they didn't turn out well. Now I have moved from a kitchen elevation of 4,420 ft above sea level to 2,600 feet. I was not getting the rise with the same amount of levain. Also moving from an electric convection to a non-convection oven gave different results.

I made two adjustments that worked out will for this bake. First I increased the liquid levain by 50% fromn66 grams to 102 grams for the same recipe. I also raised the bake temperature from 350F to 375F. I baked for 14 minutes with steam and 10 without. Next bake, I will back down to 12 minutes of steam. The rolls were a little over baked today, but with all the enrichment's, milk, honey and butter, they were still quite moist.

The extra levain gave me rise similar to what I had in Canmore. Two simple fixes and I am settling in to my new kitchen and oven!

Happy baking, cooking and eating friends! Ski

Comments

kendalm's picture
kendalm

For a pic with them pulled apart with steam coming out while still warm !

Skibum's picture
Skibum

Too late for the steam shot. They were good though! Happy baking! Ski

IceDemeter's picture
IceDemeter

It's so nice to see how a bit of experience makes the huge challenge of adapting to a new elevation and new oven and new everything in to a couple of little tweaks, and perfection!  It really is encouraging to us newbies that time and practice can make our "challenges" in to just something that needs a tweak...

Glad to see you settling in so well, and keep baking happy!

Skibum's picture
Skibum

I made an educated guess and was pleased that things worked out. Stands to reason a non convection bake would need a higher temperature. It is nice when things work out! Believe me, I have had my share of bricks that were dumped.

Happy baking! Ski

Mini Oven's picture
Mini Oven

stuff ferment longer.  You now have a longer play window on your bulk times and final proofs than at higher altitudes.  

I've got the same altitude here as in Austria just a whole mess of different local ingredients.  :)

Skibum's picture
Skibum

I did notice the longer times at lower elevation. Definitely needed to bump the levain up 50% and did increase the proofing and bulk times. Slowly figuring it out. My last results were great. Now what to bake for bake four? I have so many on my to do list it will be hard to decide. Anyhow, enjoying my (comparatively) cavernous kitchen!

Happy baking, cooking and eating! Ski

Mini Oven's picture
Mini Oven

it's almost scary!  Can you crawl into a bottom shelf on one end and crawl out around  to the other side?  

You can set up a baking cupboard area with no problems.  Have you found out which ones are warmer?  Like for a proofing cupboard?  I'm tall and love the upper cupboard spaces.  Right now I have only concrete tilled counter top and no shelves, upper or lower.  The space I have is cluttered and stacked.  Got to get to shelf making and I just got some slides or rails to install to make drawers, or sliding shelves below the counter top.  I have only two pair so I have to make the best of the situation.  The spaces are not Squared so this is going to be real fun!   

Skibum's picture
Skibum

I could probably rent out half of my kitchen space. So many empty cupboards and SO much counter space. It really is quite a change from my last place. I am not complaining though. for an old ski bum that like to cook and bake it is a real luxury. My move from expensive Canmore, AB to Golden, BC has worked very well on every level!

Happy cooking and baking! Ski